I recently decided to try Costco's 2-pack of pork shoulder (deboned), and found the meat to be fairly good after braising it in my Dutch Oven for a 2-hour recipe.

My only concern was the amount of fat interlaced throughout the shoulder: it was far more than I've seen in this type of cut from other stores like Whole Foods. But the price was really good, so I've given it a try--- 20 bucks for two shoulders that weigh 16lbs total, seemed like a worthwhile cooking venture.

My question is this: can I reduce the fat content by parbroiling the shoulder beforehand? (essentially boiling the meat in water to "melt" out the fat) Or, should I use a recipe that involves braising it longer than the 2 hours that I've just tried?

Hi, Cook. I don't really see a difference between those two methods - either way, you need to cook it longer. You could use the same recipe and just braise it longer, or find another recipe that involves longer braising, but the end result will be the same.

btw, the recipes I use regularly with pork shoulder call for braising for 3-4 hours. Was yours falling-apart tender?

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__________________The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller

Yikes!!! Do not boil the pork butt!! Remove the fat cap!! Pre-heat your oven to 200*- 225* Cover it well with a good rub -- Set it on a rack (Or the actual oven rack) with a drip pan (aluminum foil?) under neath -- Close the oven door, and for-get-about-it for 8 hours...Check the temperature in the deepest portion...When it reaches 185*-190* take it out...Let it rest for 30-45 minutes...Pull and..

Enjoy!!

__________________There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

I second Uncle Bob's suggestion. I did mine one step easier by putting the well seasoned pork butt in an oven bag and forgot about it for 10 hours. Pulled it out of the oven at 200 deg. and put it in a picnic cooler surrounded with crumpled newspaper for about 45 min. It was fall through the fingers tender! And very moist.

Don't throw the juices away. It will make a great base for a big batch of ham hock and beans.